March 4, 2010

Culinary Definition:


A monkfish is an angler fish which gets it’s name from the method by which is lures its prey; it lies partially buried on the sea floor and twitches a long filament that grows from its head. The filament resembles a worm and attracts smaller fish that are soon engulfed by the angler’s huge mouth. Obviously this is an extremely ugly fish; however, it is lowfat and firm-textured with a mild sweet flavor. The only edible part of this fish is the tail.


One comment

  1. …and the LIVER!! A delicacy in better sushi houses.


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